This is part 1 of our 3-part series: "Alternative proteins and better food futures: moving beyond the binaries".
There is a growing interest in ‘alternative proteins’, food products that claim to provide sustainable alternatives to animal-based proteins (e.g., meat, milk, and eggs). These alternative proteins range from more traditional products (e.g., plant-based burgers) to novel products (e.g., cell-cultivated meat and new-fermentation derived proteins). However, the claims surrounding these products are heavily contested. These concerns have led to a polarised climate around alternative proteins and have limited the possibility for a constructive, inclusive dialogue. Advocates for alternative proteins assert that they can facilitate a transition to healthier, more sustainable food systems without requiring a significant shift in dietary habits. Critics of alternative proteins have disputed the evidence for these claims and have raised concerns around the concentration of power and the implications for human-nature relationships.
In partnership with the United Nations Foundation and Food Standards Agency, TABLE is organising a series of three webinars exploring key themes and debates around novel alternative proteins (e.g., cell-cultivated meat and new-fermentation derived proteins). This series seeks to respond to the challenge of polarisation by bringing together a diverse range of stakeholders to discuss alternative proteins across three themes. The aim is to equip policy-makers, industry leaders, researchers and civil-society stakeholders with a clear, balanced understanding of alternative proteins (APs), the debates they provoke, and pathways toward constructive, inclusive dialogue and policy-making.
Each webinar will last 1.5 hours, and will feature a panel that includes expert representatives from different sectors. Short speaker presentations will be followed by a moderated discussion and opportunities for audience Q&A. A short pre-event discussion paper is available to download here. Following the conclusion of the webinar series the discussion paper will be updated to include insights gained from panelists, audience questions, and feedback received.
Webinar 1: Drivers, Investments, Trends & Regulation of APs.
The AP industry has received significant investment and attention over recent years and concerns have been raised regarding the extent to which corporate and investor logic is shaping their development, rather than the public good. Furthermore, these types of APs are not yet commercially viable and consumer perceptions are largely shaped by hypothetical considerations rather than interactions with tangible products. There is a need to explore the consumer dynamics surrounding APs, who these products will be marketed towards, and the extent to which they can be commercially viable in the near future. These dynamics are compounded by the nascent policy environment surrounding these products: further work is required to shape regulatory frameworks for the industry.
Through discussions with panelists representing the public, private, and non-profit sectors, this session will consider questions surrounding who is driving the shift towards APs, consumer perceptions of novel meat alternatives, the key actors investing in the market, and the emerging regulatory landscape surrounding their development and commercialisation.
Panelists
Helen Breewood, Good Food Institute
Dr. Yadira Tejeda-Saldana, Director of Responsible Research & Innovation, New Harvest
Dr Thomas Vincent, Deputy Director, Innovation Policy, Food Standards Agency
Moderated by Tara Garnett, Director of TABLE
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